We dedicated 50% of our Estate Shiraz block to making this rosé. The fruit was grown on 25 year old vines in grey clay pebbled with mudstone and ironstone. These vines were spur pruned with VSP trellising to ensure good fruit exposure to morning sunlight and airflow. The rosé fruit was harvested in the early morning whilst cool, twenty days before its red wine sibling. This ensured great natural acidity and a moderate alcohol level.
The fruit was cool harvested at sunrise and pressed immediately with the aim of making a fresh, fruit driven rosé with a touch of blush colour. The juice was settled in a stainless steel tank before a cold fermentation. Fermenting at a cold temperature helps protect the fresh fruit/floral aromas, ensuring they make their way into the bottle.
The attractive pale pink hue suggests the wine has been handled with care throughout the winemaking process. The aroma is bright and fresh, reminiscent of cherries, red apples and Life Savers lollies. The palate is lively at first but settles down in the glass to become soft, almost creamy in texture. It’s clean, elegant and floral, showing blackcurrant, nougat and a little ruby grapefruit on the dry finish. This is delicious drinking and dangerously moreish.
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